Crunchy Almond Biscuits

Crunchy Almond Biscuits

These light, crunchy biscuits are gluten free, egg free and dairy free.   Lard as the fat ingredient is a wonderful, unprocessed addition that creates an amazing texture and also has a very light taste.   I recommend the use of ‘Smart Sugar’ as it reduces the amount of sugar required to give a great tasting, natural result. 
See my Ingredients page for tips on where to source ingredients, and my favorite ingredient brands, and possible substitutions.

Ingredients

1 Cup Magic Bean Flour (or Besan Flour)

1 Cup Almond Meal

1 Cup Tapioca Flour

1 Cup Self Rising Gluten Free Flour

1 Cup Smart Sugar

1 tsp Vanilla

1 pinch Cinnamon

1 tsp Egg Replacer

200gm Lard

70ml cold water

Makes 40

Rub Lard into the dry ingredients.   This can be done using either a food processor, or by hand.  The resultant mix will look like dry breadcrumbs and stick together slightly.

Add the water and vanilla and fold together with a knife.  When almost combined, knead with a light hand to form a soft dough.  It may be slightly sticky to start with, but once properly combined will feel dry and resilient to touch, but still stick together well.  If you need to add more water because the dough is still crumbly, do so in very small quantities as a small amount goes a very long way.

Form into heaped teaspoon sized dough balls and place on a greased tray, or on baking paper.  Slightly flatten the balls and then bake in a preheated oven at 200 degrees Celcius for 18 minutes.  

Let cool and enjoy! 

If there are any leftover then make sure you keep them in an airtight container.

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